Effect of Accumulated Shear Work on the Rheology, Structure and Melt Functionality of a Mozzarella-Type Cheese
7th International Symposium of Food Rheology and Structure
Sharma P*., Munro, P.A., Dessev, T., Wiles, P., (2015). Effect of accumulated shear work on the rheology, structure and melt functionality of a mozzarella-type cheese. 7th International Symposium of Food Rheology and Structure, ETH, Zurich, Switzerland, 7-11 June.